Vegan Egg Salad

So you’d think that egg salad, which is made with eggs and mayonnaise (which is also made with eggs) might be a little hard to make if you don’t eat, well, eggs. Turns out you’d be wrong! This was surprisingly convincing – I thought using tofu instead of eggs would require a lot more seasoning to mask the tofu taste, but once you get the mayo and mustard in there it’s pretty darn egg-salad-like. But way easier because there’s no boiling and peeling all those eggs!

You just crumble some extra firm tofu in a bowl (after giving it a good squeeze to remove some of the extra water) – don’t bother crumbling it too small, you’ll smash it up more as you add the mayo and mustard.

Then add about a half cup of vegan mayo (you can buy it or easily make your own with my recipe) and 2-4 teaspoons of mustard (to taste) and a bit of salt. The mustard will make it yellowish like egg salad, but you can also add a pinch of turmeric if you’d like it even yellower.

You could stop right there and have a very nice egg salad-y filling for sandwiches or on top of crackers, or you can add any of the things you might like in egg salad – minced cucumber, pickles or relish, paprika, garlic and onion powder, or maybe a dash of curry. One thing I saw suggested in a few places is to add black salt, which I had never tried before but am now super excited about. It adds a sort of deep sulphuric flavor that makes the salad seem a bit more “eggy” – I think it would be fantastic in lots of places, like tofu scrambles or even sprinkled on top of lettuce wraps or in soups!

For my salad I added minced celery and pickles and a bit of onion and garlic powder and it was delicious. I also went for a deviled egg approach and dolloped a bit on some gluten free crackers and sprinkled it with paprika – so good! This would be a fun Easter party appetizer for sure.

Of course it also works great on sandwiches or wraps, or even just spread on a celery stick as a quick and easy snack. It keeps in the fridge for a few days so feel free to make a big batch and have easy lunches all week!

Vegan Egg Salad

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: About 1.5 cups, enough for 2-3 sandwiches

Vegan, Gluten Free, Refined Sugar Free

Ingredients:

  • 1 12 oz package of extra firm tofu, squeezed to remove excess liquid
  • 1/2 cup vegan mayonnaise
  • 1/4 tsp salt (less if you also use black salt)
  • 2-4 tsp yellow mustard (start with one and add more to taste)
  • Pinch turmeric (optional, just to add yellow color)
  • Pinch powdered garlic
  • Pinch tsp powdered onion
  • Pinch black salt (optional but delicious)
  • 1 stalk celery, minced (optional)
  • 1 dill pickle, minced (optional)
  • 1/4 tsp curry powder (optional)

Directions:

  1. Combine all ingredients in a bowl and blend well with a fork, adding additional mustard, salt, and other seasonings to taste.

 

If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.

Comments

15 Responses to “Vegan Egg Salad”

Trackbacks

Check out what others are saying about this post...
  1. [...] Clean Green Simple habe ich den perfekten Snack für zwischendurch gefunden: Eiersalat! Ab damit auf’s Brot, einpacken und raus in die [...]



Leave Comment

(required)

(required)